Then came the moment when I took out the pan and it looked like this. Now Xander loved each dome-like hat I had to remove and ate every one of them but I was praying that they turned out in perfectly formed balls, just like the commercial says they do.

NOPE! Some were balls and the others were broken in half. Guess, I’m taking the pan back and sticking with the original way to make cake balls.

It really was quite fun letting Xander break these into little bits then stir in some frosting.

Once Cayden got home, she helped me do the icing and decorating. I think I lost Xander’s attention when those little chocolate yummies were placed into the freezer.

More spoon licking of course!

Our decorating station.

And the final product!

I’m so glad that the end result turned out delicious.

And I’m looking forward to getting my money back when I return that Cake Pop Baker.

Ingredients:

3 C. All Purpose Flour

2/3 C. Cocoa Powder

2 tsp. Baking Soda

1 tsp. Salt

2 C. Granulated Sugar

1 C. Canola Oil

2 C. Iced Coffee

2 tsp. Almond Extract

2 tsp. Rum Extract

(or sub both for 4 tsp. Amaretto Extract)

2 tsp. Apple Cider Vinegar

Icing of Choice (we used Pillsbury Vanilla)

Lollipop Sticks

1 C. Vegan Chocolate Chips

Preheat oven to 350 degrees.

Sift together dry ingredients. Create a well in the middle then add in oil, coffee and extracts.

Once well blended, mix in the vinegar and combine.

Pour into a lightly oiled and floured 9×13″ pan.

Bake approximately 35 minutes, or until center comes out clean.

Cool then crumble into little pieces. (I cut into large squares, transferred to a big mixing bowl then crumbled)

Add in a spoonful at a time of icing until cake is sticking together and able to form into a ball.

Line a baking sheet with wax paper or parchment.

Roll cake mixture into small balls and place on trays, insert lollipop sticks.

Allow to harden in freezer at least 1 hour.

Using a double boiler, melt chocolate chips, stirring so they don’t burn.

Dip cake pop into chocolate and allow excess to drip off. If using sprinkles, do this now before the chocolate sets.

Using a styrofoam board, place stick end of pops into the board to allow cake pops to stand upright and set.

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WELCOME TO ALLERGYLICIOUS!

I'm Nicole - Mom, Wife, Health Coach & Creator of Allergylicious and I am so glad you're here. In our kitchen, you'll find that we don't focus on what we cannot have, but instead delight our tastebuds with the most beautiful, delicious and savory allergy-free & vegan recipes. So if you're ready to indulge a little, grab your apron and let's start making food that will bring a smile to your face. Learn More …